Low Carb Spanish Style Cod

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  • prep time

    prep time

    10 min

  • cook time

    cook time

    15 min

  • ready time

    ready time

    25 min

Low Carb Spanish Style Cod

This tasty Keto fish recipe is packed with fats and flavor and inspired by Spanish cuisine. Our simple low carb dish is prepared with tender cod fillets, smoky Spanish chorizo, a hint of lemon zest, aromatic onion and garlic, fragrant rosemary, paprika, and finished in a tomato sauce. This makes a delicious main with your preferred Keto sides or can be served as a Keto tapas dish.

Can I Use a Different Fish?

We have used skinless cod fillets for our Keto fish recipe. If you would like to use an alternative fish, you can substitute with another white fish such as haddock, sea bass or mahi mahi. Please be sure to adjust both your macros and cooking times as needed when using different ingredients.

Serving Suggestions

This Keto fish recipe makes a great tapas plate and can be served alongside other low carb tapas inspired dishes for a Spanish themed meal. Alternatively, the cod and tomato sauce can be served with your preference in low carb sides. Perfect served over hot cauliflower rice or with a hearty Mediterranean salad and low carb bread for dipping.

  • Net Carbs

    6.4 g

  • Fiber

    2.3 g

  • Total Carbs

    8.9 g

  • Protein

    26.3 g

  • Fats

    14.5 g

264 cals

Low Carb Spanish Style Cod

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play

Ingredients

  • Cod, Pacific, cooked from fresh

    Cod, Pacific, cooked from fresh

    2 fillet - each 4 ounce raw

  • Fresh Food Spanish Chorizo

    Fresh Food Spanish Chorizo

    2 oz

  • Extra virgin olive oil

    Extra virgin olive oil

    1 tablespoon

  • Garlic

    Garlic

    1 clove

  • Red onion

    Red onion

    1 tablespoon

  • Lemon Peel Or Zest Raw

    Lemon Peel Or Zest Raw

    1 tsp

  • Gourmet Collection Smoked Paprika

    Gourmet Collection Smoked Paprika

    1 tsp

  • Rosemary, dried

    Rosemary, dried

    1 teaspoon

  • Tomato sauce

    Tomato sauce

    1 cup

Recipe Steps

steps 4

25 min

  • Step 1

    Heat the olive oil in a skillet over a medium/high heat. Roughly dice the chorizo. Add the chorizo to the skillet and cook until lightly golden all over and releasing its oils. Remove from the skillet with a slotted spoon and set to one side.
    Step 1
  • Step 2

    Thinly slice the garlic and finely dice the onion. Add the onion and garlic to the skillet used to cook the chorizo. Sweat gently for a few minutes over a low heat until tender and fragrant.
    Step 2
  • Step 3

    Slice the cod fillets in half. Add the cod to the skillet with the onion and garlic. Leave the fish pieces untouched and cook over a medium heat for 2 minutes. Gently flip the cod fillets and cook for a minute on the second side.
    Step 3
  • Step 4

    Return the chorizo to the skillet. Add the lemon zest, rosemary, and smoked paprika. Pour over the tomato sauce. Gently stir the sauce and turn the fish fillets over again. Bring to a simmer and cook for 3-4 minutes or until the fish is flaky, opaque and completely cooked through, and the sauce is reduced. Serve hot.
    Step 4

Comments 1

  • Amy

    Amy 9 days ago

    Tasty and quick